Originally native to Mexico, but later found their way to neighbouring countries in Central America and other parts of the world
Shuffles between bland and mild sweetness
The dragon fruit is a proper case of ‘all bark and no bite’. Although known by extravagant names like ‘fire dragon fruit’ and ‘dragon crystal’ due to its vibrant appearance, its flavour is mild and subtle.Grows on a fierce, palm tree-like cactus.
Originally known as ‘pitahaya’
Beat the heat with a dragon fruit sorbet or ice cream. Simply puree the fruit with lemon juice and sugar, freeze and blend.
Whip up a tropical fruit salad by combining dragon fruit with chunks
of papaya, watermelon and pineapple. Also, works great with mango, kiwi, coconut, grape, lychee and mangosteen.
A 2:1 ration of dragon fruit and sugar with lemon juice simmered for 10 minutes makes a great tasting jam to accompany your slice of bread/toast
Forget traditional cocktails. Blend and sweeten as part of an Apéritif and garnish with the bright, cut ring of the fruit for a beverage that only tastes great, but looks the part too.